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Ingredients
- 1 pkg. dry yeast
- 2 c. very warm water
- 1/4 c. sugar
- 1 1/2 sticks margarine
- 1 egg
- 4 c. self-rising flour
Method
- Sprinkle yeast in very warm water and dissolve.
- Melt margarine.
- Cream margarine and sugar in large mixing bowl.
- Add beaten egg and dissolved yeast-water to mixture.
- Add flour to the mixture and stir well.
- May be used immediately or
- stored in refrigerator for up to 2 weeks.
- Drop by spoonful into greased muffin tin.
- Bake at 350° for 20 minutes.
- Rolls will not be very brown on top.
